This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.Â
Morning friends! How’s your weekend going? Ours has been full of snow — piles of it! Flakes started falling on Friday morning and didn’t let up until late Saturday. At one point I didn’t think it would ever stop. We’re hunkered down, spending a lot of time inside getting cozy and a little time outside playing.
The cold weather has me on a warm breakfast kick and my favorite as of late has been baked oatmeal. After making this Maple Pecan Baked Oatmeal Isaac requested a version without nuts so I started brainstorming. He loves raisins so I took that idea and ran with it.
WATCH HOW TO MAKE BAKED STEEL CUT OATMEAL:
The result was a baked oatmeal with apple chunks and plump raisins nestled throughout. Doesn’t it look pretty with all the apple bites and chia seeds on top?
The combo of oats, apples, raisins, a little maple syrup and a dash of cinnamon makes for a naturally sweet and delicious healthy oatmeal bake. This version is particularly nutritious because I used steel cut oats. They’re the least processed of all oats and have an awesome chewy texture.
Other healthy ingredients include chia seeds, coconut oil and almondmilk, which makes the recipe vegan and gluten-free!
If eating a healthy breakfast was one of your New Year’s resolutions this baked oatmeal is pretty much the perfect fit. You can make a batch over the weekend and you’ll be set with an easy breakfast for the week (or at least most of it).
Reheating the baked oatmeal is a breeze, either using the microwave or stove-top. Although I have to tell ya, I’ve found that the oats are really good eaten cold as well. I just add an extra splash of almond milk and eat them like overnight oats or muesli. Yum!
If you’re a baked apple lover you will adore this baked oatmeal. Trust me on this one. The apples get extra sweet, soft and are coated with cinnamon. It reminds me of apple pie, which is perfection because apple pie is my fav.
Isaac absolutely loved this version and thought the sweetness was perfect. If you’re trying to cut back on sugar or just prefer things mildly sweetened, you can easily reduce the maple syrup and raisins a bit. It won’t affect the end result, the oats will just be a little less sweet. Enjoy!
If you make this apple cinnamon baked steel cut oatmeal be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
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This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.Â
Ingredients
- 1 cup steel-cut oats
- 1/4 cup maple syrup*
- 1 Tablespoon chia seeds + 3 Tablespoons water
- 2 Tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 2 cups Almond Breeze Unsweetened Almondmilk
- 1 apple, peeled and chopped
- 1/2 cup raisins*
Instructions
- Pre-heat oven to 375°F.
- Combine chia seeds with water to make a chia egg and let sit for a few minutes.
- In a large mixing bowl combine oats, maple syrup, chia egg, coconut oil, cinnamon, vanilla and sea salt. Stir well to combine. Add in almond milk, apple chunks and raisins. Stir everything together once more.
- Place oatmeal mixture into a greased baking dish (an 8×8 square baking dish or something similar). Bake in the oven for 50-60 minutes or until oatmeal is golden brown and the center is cooked through. Remove from the oven, let cool and enjoy. Place any leftovers in a sealed container in the fridge. Reheat later and enjoy.
Notes
- To make this recipe with old fashioned rolled oats, use 2 cups of rolled oats instead of 1 cup of steel cut oats and reduce the baking time to 35 – 40 minutes.
- For a lower sugar version, reduce the amount of maple syrup and raisins or omit them completely.
Nutrition
- Serving Size: 1 cup
- Calories: 351
- Sugar: 29 g
- Fat: 12 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 6 g
Keywords: baked steel cut oatmeal, apple cinnamon baked oatmeal, fall breakfast, gluten free breakfast
If you happen to try the recipe please let me know how it turns out in the comment section or better yet, share a photo via social media. Don’t forget to tag me (@eatingbirdfood) so that I see it. 🙂
Lauren says
This looks delicious! I will definitely be trying this out later next week. Also, that baking dish is so pretty – who makes it? Thanks for the great recipe!
Brittany Mullins says
Thanks Lauren! Let me know how it turns out next week. The baking dish is the Bobby Flay brand. It was a gift, but I’m pretty sure it was from Kohl’s. 🙂
Jen Jones says
Hi Brittany. Just wondering what kind of apple you used and if you have any recommendations. I’m going to try the recipe, but replace the raisins with an equal amount of pecans (sort of a hybrid with your maple pecan oatmeal recipe).
Brittany Mullins says
Hi Jen. I used a Pink Lady, mainly just because they’re one of my favorites and it’s what I had on hand. I’d recommend using a sweet variety like Pink Lady, Fuji or something similar. Let me know how it turns out with the pecans instead of raisins!
Amanda says
I haven’t tried baked oatmeal with steel cut oats before. Great idea!
Brittany Mullins says
Thanks Amanda. I usually skip making steel-cut oats because they take a while to cook on the stove-top. Baking them is perfect because once you have the full batch cooked you can reheat them quickly!
Amanda says
Just made this for the week ahead. Not only does my apartment smell wonderful, but the dish tastes just as good. Thanks for the recipe!
Brittany Mullins says
You’re so welcome. Enjoy it this week! 🙂
Karen @ The Food Charlatan says
Love that this is naturally sweetened! apple and cinnamon are the best 🙂 Looks great!
alana says
I’ve been making variations on the maple pecan baked oatmeal since you posted that recipe, and it’s delicious, easy, tastes great hot OR cold. I’ve been wondering how to use steel cut oats in what ratio since I have plenty on hand from a local farm, and you’ve just made my day with this option!
Danielle says
I rarely send comments but this is absolutely delicious. I have actually eaten this as a snack portion in the afternoon – eating it cold. Extremely satisfying. I will bake again at Christmas when I have all my family here and serve hot/warm for breakfast.
Elaine says
Looks delish! You could easily omit the chia seeds right? I don’t have any on hand and want to make it! ????
Brittany Mullins says
Yes! You could use ground flaxseed if you have that or 1 egg, but I think the recipe will still turn out even if you simply omit the chia seeds and water.
Elaine says
Thanks!!! And thanks for the super quick response, I’ll let you know how it turns out! 🙂 Love steel cut oats!!
Brittany Mullins says
Of course! Please do let me know! 🙂
Nicole Lewis says
I’ve made this many times without the chia seeds and it’s just fine.
Amy Stafford says
This looks and sounds amazing!
Ali says
Is there something that could be used instead is coconut oil? It’s so expensive here!
Brittany Mullins says
If you’re okay with dairy, you can use butter or another type of oil like olive oil or avocado oil. I hope you love the baked oatmeal. 🙂
Cicely says
Do you need to soak the oatmeal overnight? I’ve seen several other bake recipes that also say soak overnight.
Brittany Mullins says
You don’t need to soak the steel cut oats overnight!
Cicely says
Thank you!
Kirstin says
Could you do your slow cooker pumpkin pie oats with this method?
Brittany Mullins says
Hi Kirstin! I bet it would work just fine! Let me know if you try it!
Peggy says
My daughter made this and it was fantastic. I was wondering if I could substitute whole milk for almond milk? Thanks
Brittany Mullins says
So glad that you liked it, Peggy. You can definitely use whole milk instead of the almond milk. I’m sure it will be extra creamy. 🙂
Peggy says
I’ll let you know how it comes out. Thanks
Lyudmila says
I don’t usually like oats but am trying different recipes to eat them for breakfast and this turned out delicious! Thank you so much for the recipe, I wrote in my personal book of favorite recipes!
Christie says
My husband stumbled across this recipe while trying to figure out what to make one morning, and it’s become what he makes almost every Sunday morning. Since we’ve mostly stopped eating processed cereals, which were a sort of Sunday morning treat for our kids, we wanted something special yet easy for the Sunday morning rush before church. This fits the bill. The kids LOVE it and have never complained about not having cereal since inserting this into the rotation. We omit the raisins (though some of ours add them at the table) and reduce the syrup, and it still comes out great. In fact, we double it for our family of five every week and there aren’t leftovers! I just saw your maple pecan recipe and am looking forward to rtying that one now. Next step: teach the kids to make them. 😉
Michelle says
If using the ground flaxseed, would you still add the water? Also, could honey be equally substituted for the maple syrup or would you use less honey? Thanks!
Brittany Mullins says
Yes! I’d mix the ground flax with the water to create a “flax egg” just as suggested in the recipe with the chia seeds. And yes, honey for maple should be fine. And I’d use the same amount — about 1/4 cup!
Nicole Lewis says
This is one of my gotos for meal prep for breakfast. It’s delicious! I generally hate the consistency of Oatmeal, but this is the exception. I made it with unsweetened Silk Cashew milk today and it’s very good!
Brittany Mullins says
This makes me so happy to hear, Nicole! Thanks for sharing.
CM says
Is it ok to use quick cook steel cut oats with this recipe?
Brittany Mullins says
I haven’t tried it with quick cooking steel cut oats. I’m sure it will work, but you’d need to cut back on the cook time for sure. Let me know if you try it. 🙂
Chrissy says
CM how did it come out with the quick cooking oats? How long did you leave them in for? I just put mine in and just realized I’m just the quick cooking ones!!
Brittany Mullins says
Chrissy — how did it turn out and how long did it take for the oatmeal to bake through?
Ilona F. says
Hi…just made this today. Used gluten free steel cut oats and cranberries instead of raisins and added 1/4 cup of chopped walnuts. Love it!!! This will be my favorite breakfast!
Thank you for the great recipe!!!
Rebecca says
Can you use regular oatmeal instead?
Brittany Mullins says
Hi Rebecca! It should definitely work but you’ll likely need to cook it for less time… maybe around 30-40 minutes. I have a similar recipe for regular baked oatmeal that you could add apples to! It’s here (https://www.eatingbirdfood.com/maple-pecan-baked-oatmeal/) if you want to check it out.
Pauline says
Absolutly delicious, best breakfast ever! I skipped the raisins and used water instead of almond milk, and it turned out great! Thanks for the recipe!
★★★★★
Brittany Mullins says
Ahh! This makes me so happy. Glad you enjoyed it, Pauline!
Sam says
I made this last night, but I used an actual egg and omitted the raisins. I keep it in the oven for more like 80-90 minutes, and it turned out great! I reheated in the microwave for 30 seconds the next morning, and it was delicious!!!
★★★★★
Cindy R. says
One of my new favorite oatmeal recipes!!
Brittany Mullins says
Hooray!! Thank you so much, Cindy. I’m so glad that you love it. PS – Would you mind leaving a star rating on the recipe too? The recipe ratings are super helpful for Google search and help other people find my recipes. 🙂
Joy @accountable_tiu says
A fabulous way to cook steel cut oats. I have been making this about every week/other week over the fall and into winter. I don’t have time in the mornings before work to cook them, but making this recipe allows for leftovers (if there are any because the bf eats nearly the whole pan!) which reheat great and maintains texture. I like the texture of the oatmeal in this bake vs slow cooker versions.
★★★★★
Lindsey says
I made this for the week and have been eating it every morning before work. It’s so good! I know this sounds weird, but I needed a little more protein in the morning. I wasn’t sure if this would be good but I added a scrambled egg and it turned out great. slightly savory with the sweet oatmeal and added protein was a huge win! Thanks for the perfect quick winter breakfast 🙂
★★★★★
RenaeC says
Could you cook this muffin style? If so, how long would I cook them?
Trying to come up with a quick grab and go breakfast for hubby who leaves for work 3 hours before me!